Peel shrimp, leaving the tails on. Slightly butterfly shrimp with a small knife and clean out shrimp.

Place shrimp, olive oil, salt and pepper, garlic, parsley, and crushed red pepper into a bowl or freezer bag to marinate for 20 minutes.

Set your Blackstone Griddle to medium-high heat.

Add 1 tbsp butter and swirl around. Dump the shrimp into butter using tongs to make sure shrimp are on their sides, cook 1-2 minutes.

Flip shrimp to cook on other side for 1 minute. Add 1 tbsp butter and if needed stand shrimp up onto butterflied tops.

Add the white wine and let cook 1 more min.

Drizzle a little extra virgin olive oil and plate! Serve with lemon wedges and garnish with parsley.